Inspirations

Norwegian crullers on HOT WOK – crisp, airy and perfect for Christmas

Do Norwegian crullers actually come from Norway? Perhaps, but no one seems to know for sure. One thing, however, is certain: they taste wonderful. In Norway, this palm-oil-fried pastry is called “Fattigmann,” and the recipe is very similar to the classic Danish crullers. The only difference is the addition of yeast, which gives them a soft, almost donut-like texture. When cooked outdoors on a HOT WOK burner, you get the crisp result, the warm aroma and a cosy sense of Christmas around the cooking experience. Ingredients (approx. 20 crullers) Crullers 1.5 dl lukewarm water50 g yeast500 g wheat flour1.5 tsp cardamom2 tsp vanilla sugar2 eggs1 organic lemon (zest)100 g soft butter1 pinch of salt500 g palm oil (for frying) Lemon glaze 100 g powdered sugarJuice from ½ lemon2 tbsp boiling waterYellow food colouring (optional) Method Heat the water until lukewarm and dissolve the yeast in it.Mix flour, cardamom, vanilla sugar and salt in a bowl.Add the yeast mixture and combine the dough.Add the eggs one at a time.Grate the lemon and fold the zest and butter into the dough.Knead the dough for about 10 minutes, either by hand or with a mixer.Let the dough rise for 1 hour.Roll it out into a rectangle of about 50×20 cm, cut it in two and then into 20 strips of about 10 cm.Cut a small slit in the middle of each strip and fold one end through to create the traditional cruller shape.Let them rise for another 30 minutes.Heat your HOT WOK burner on full power and melt the palm oil.Fry 4–5 crullers at a time. Turn them after 2–3 minutes when lightly golden, and fry for another 1–2 minutes.Place the finished crullers on absorbent paper.Mix the glaze and decorate the crullers once fully cooled. A classic Christmas treat with Nordic roots Norwegian crullers are a simple, delightful Christmas snack, and preparing them outdoors on a HOT WOK burner adds a special touch of aroma and atmosphere. A cosy and delicious way to bring Christmas into the open air.